What to Eat at Gilt Bar, Opening Next Week

One of the bright spots punctuating our bleak February is anticipation for the opening of Gilt Bar, which we reported last week will open on the 16th. We were a tidge skeptical of Chef Brendan Sodikoff’s promise of a low-key, tavern-style restaurant experience taking over the formely luxe Aigre Doux space, but the menu speaks for itself: pork meatballs with blood orange mostarda, roasted bone marrow with red onion jam, a croque madame made with salt pork, an intriguing pork liver and foie gras toast, and a pasta dish called “the purist”: noodles adorned with little more than cracked pepper, parmesan, and pecorino. Sodikoff will be releasing the whole menu soon — stay tuned!